Crispy Pork Belly with Braised Apples and Cabbage

Crispy Pork Belly with Braised Apples and Cabbage

In this recipe, inspired by Michael Dietsch's recipe on Food52, the brightness of hard cider cuts through the decadent fattiness of braised pork belly. Be sure to choose a piece of belly that’s got a good mix of fat and meat. For a leaner option, you may substitute boneless pork shoulder for the belly.

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Kimchi: Make it your way

One of the highlights of the weekend for me was demonstrating how to make kimchi, a fermented Korean cabbage-based condiment. Kimchi is one of many in the family of fermented foods eaten around the world. It can be found in supermarkets pretty easily these days, but I wanted to show how simple is it to customize it to your own palate. 

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